• 9/30 Mulled Cider Day - 1

    From Dave Drum@1:2320/105 to All on Sun Sep 29 15:22:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Slow-Cooker Mulled Cider
    Categories: Fruits, Herbs, Booze, Citrus
    Yield: 16 servings

    3 tb Green cardamom pods
    2 ts Whole black peppercorns
    2 (3" to 4") cinnamon sticks;
    - extra for garnish, if
    - desired
    1 ts Whole allspice berries
    1 (4" to 5") piece fresh
    - ginger; peeled
    1/2 Lemon; scrubbed, thin sliced
    - seeded, extra for garnish,
    - opt
    1/2 sm Orange; scrubbed, thin
    - sliced, seeded, extra for
    - garnish, opt
    Generous pinch of salt
    1 ga Apple cider; pref
    - unfiltered
    750 ml Bottle rye whiskey, more if
    - desired (opt)
    1 ts Vanilla extract

    Put the cardamom pods on a cutting board. Lay the flat
    of a chef's knife over them and gently smack the flat of
    the knife to lightly crush and crack the pods. Add the
    cardamom pods, peppercorns, cinnamon sticks and allspice
    berries to a medium skillet over medium-high heat. Toast
    the spices, shaking the pan often, until very fragrant,
    about 3 minutes.

    Transfer the cinnamon sticks into a 6- to 8-quart slow
    cooker. Tie up the remaining spices into a cheesecloth
    bundle, and add that to the slow cooker as well. (If you
    don't have cheesecloth, you can use tea infusers or
    loose tea bags. You could also put the spices directly
    into the slow cooker, then strain the mixture as you
    serve.)

    Cut the piece of peeled ginger in half lengthwise and
    smash each piece by laying the flat of the knife over it
    and smacking with the heel of your hand. (At this point,
    put the slow cooker in the spot where you'd like to
    serve it, because it will become difficult to move once
    you've added all of the liquid.) Add the ginger, lemon,
    orange, salt and apple cider to the slow cooker. Cover,
    and cook on high for 3 hours.

    Reduce the heat to warm. Add the rye whiskey and vanilla
    and stir to combine. You can leave the cider on warm for
    several hours, allowing guests to serve themselves,
    adding additional citrus slices and cinnamon sticks to
    their mugs, as desired.

    By: Sarah DiGregorio

    Yield: 16 servings (about 19 cups)

    RECIPE FROM: https://cooking.nytimes.com

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